Method1. Chop and caramelise the onions, set aside in large mixing bowl.2. Fry the chilli, garlic, turmeric, corn, kale with salt and pepper & add to the onions3. In a food processor in a two batches blend the tofu, yeast and roasted sweet potato,
adding some olive oil if you need help blending it.4. Mix in the large bowl with all of the ingredients including the extra 500g roasted veggies
allowing them to stay in chunks5. Spread the mixture into one lined baking tray and bake at 220 degrees for 20 minutes
or until golden brown, allow to cool before cutting into pieces